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B.Com. Commerce
Nutrition for the Community
Nutrition for the Community
Lessons
Quiz
Assignments
Lession
Block-1 Basic Concepts in Nutrition - I
Topic List
1.
Unit-1 Food, Nutrition and Health
2.
Unit-2 The Macronutrients-I : Carbohydrates and Water
3.
Unit-3 The Macronutrients-II : Proteins and Fats
Block-2 Basic Concepts in Nutrition - II
Topic List
1.
Unit-4 The Micronutrients-I : Vitamins
2.
Unit-5 The Micronutrients-II : Minerals
3.
Unit-6 Planning Balanced Diets
Block-3 Meal Planning
Topic List
1.
Unit-10 Meal Planning for the School Child and Adolescent
2.
Unit-7 Principles of Meal Planning and Meal - Planning for the Adult
3.
Unit-8 Meal Planning for Pregnant and Lactating Women
4.
Unit-9 Meal Planning for the Infant and Preschooler
Block-4 Effective Utilization of Food Resources
Topic List
1.
Unit-11 Food Budgeting
2.
Unit-12 Food Selection - I
3.
Unit-13 Food Selection - II
4.
Unit-14 Food Storage
5.
Unit-15 Food Preservation and Maximization of Nutritional Benefits
6.
Unit-16 Food Safety
Block-5 Nutrition-Related Disorders
Topic List
1.
Unit-17 Major Deficiency Diseases-I : Protein Energy Malnutrition and Xerophthalmia
2.
Unit-18 Major Deficiency Diseases-II : Anaemia and Iodine Deficiency Disorders
3.
Unit-19 Other Nutritional Problems
4.
Unit-20 Nutrition and Infection
5.
Unit-21 Dietary Management of Obesity, Heart Disease and Diabetes Mellitus
6.
Unit-22 Maternal Malnutrition
Block-6 Nutrition Programmes
Topic List
1.
Unit-23 Major Nutrition Programmes - II : Nutrient Deficiency Control Programmes
2.
Unit-24 Major Nutrition Programmes - II : Supplementary Feeding Programmes
3.
Unit-25 Assessment of Nutritional Status
Block-7 Quantity Cooking
Topic List
1.
Unit-26 Planning the Food Service Establishment
2.
Unit-27 Setting up the Food Service - Establishment
3.
Unit-28 Review of Food Service Establishment
4.
Unit-29 Planning the Food Service Establishment
5.
Unit-30 Setting up the Food Service Establishment
6.
Unit-31 Review of Food Service Establishment
Practical Manual - Part I
Topic List
1.
Section-1 Weights and Measures
2.
Section-2 Finding Nutritive Value of Foodstuffs
3.
Section-3 Methods of Cooking
4.
Section-4 Regional Meal Patterns
5.
Section-5 Planning Diets - I
6.
Section-6 Planning Diets - II
Practical Manual - Part II
Topic List
1.
Activity-1
2.
Activity-2
3.
Activity-3
4.
Activity-4
5.
Activity-5
6.
Activity-6
7.
Activity-7
8.
Activity-8
Related Subject
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Preparatory Course in Commerce
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